Baked Elephant Ears

Pat Duran

By
@kitchenChatter

Susan says of her Taste of Home recipe," They'll remember these crispy home-baked pastries long after they've licked the last bit of cinnamon-sugar off their fingers! Great with hot coffee, these make a super gift!"


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Comments:

Serves:

18 servings

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/2 c
warm milk(110^ to 115^)
1/4 c
warm water
1 pkg
active dry yeast
2 c
flour
4 1/2 tsp
granulated sugar
1/2 tsp
salt
1/2 c
cold butter
1
egg yolk,beaten

TOPPING:

6 Tbsp
butter,melted,divided
3 1/2 tsp
ground cinnamon
2 c
granulated sugar
1/2 c
finely chopped pecans

Directions Step-By-Step

1
In a large bowl. combine the milk, water, and yeast; set aside. In a large bowl, combine the flour,sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg to yeast mixture; beat into dry ingredients until blended. Cover and refrigerate for at least 2 hours. Punch dough down; turn onto a lightly floured surface. Knead 8-10 times. Cover and let rest for 10 minutes. Roll into an 18x10-inch rectangle. Brush with 2 Tablespoons butter. Combine sugar and cinnamon; sprinkle 1 cup over dough. Beginning with long side roll up jelly-roll style, pinch edges to seal. Cut into 1 inch slices. For each elephant ear, sprinkle a small amount of the remaining cinnamon-sugar on a piece of waxed paper. Place a slice of dough on cinnamon- sugar; roll into a 5-inch circle.
Place sugared side down on an ungreased baking sheet. Brush with some of the remaining butter; sprinkle with pecans and cinnamon-sugar. Bake at 375^ for 9-11 minutes or until golden brown.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids